I've always found that anywhere between about 375 F - 400 F works best for when I'm making muffins. If I'm using only eggwhites, for some reason I need to keep it at a lower temperature otherwise they do burn. (Or if not burn, get that "dried out" kinda texture.)

Do you have a convection oven? We don't have one, and there is a difference... I have had to pre heat the oven for a little longer at 400 F, then just before putting in the muffins, I reduce the heat to 375 F, and that's seemed to solve the burning/overdone dried out texture for me. Our oven has a pre heat timer, so I'll pre heat it according to that, but then add another 5 minutes onto the pre heat time.

I tend to have more success with somewhat lower temperatures (around 190); just stick the back of a matchstick into one after 15 minutes, to get an indication whether you're almost there. Careful not to "dry" them out, though.
Hope it helps!

I heat the oven to 220 C. As soon as the muffins start to turn golden, I switch the oven to the afterheat. Then the afterheat finishes cooking them. They always turn out well, as long as I remember to watch for them starting to turn golden.